Early autumn manhattan clam chowder
Cocktails
Armenian cuisine
My family and I ate dinner at Brooklyn Crab last weekend, and my wife ordered a really good Manhattan clam chowder (we generally prefer New England). I was inspired to re-create it this weekend, using a late-summer bumper crop from the Farmers Market. I used the Dean & Deluca classic recipe as a starting point, but adjusted to the ingredients available and my own style. I found by adding wine to the clams, it brough a nice sweetness to the reserve liquid. Blending part of the vegetable mixture added some welcome texture to the broth. The family thought it turned out pretty well, and I thought it was worth sharing. <br /> <br />This is the first time I've been inspired to post here, but thanks much to Food 52 for a lot of great ideas and recipes over the past couple of years. I'd appreciate any feedback.
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